Being someone who has never made caramel before, the prospect of making these vegan millionaires shortbread slices concerned me a little. How could I make them dairy free? I can’t get hold of dairy free double cream so how would caramel work? Will I burn the sugar? Would I make everything a crystallised mess?
I then realised the answer had been sat in my cupboard, condensed milk. Coconut condensed milk makes for the easiest, stickiest caramel that is hard to beat, and almost foolproof. All you need to do is add the condensed milk to a saucepan, heat until bubbling, stirring almost constantly until the milk reduces and becomes a darker, caramel colour. Thats it!
Now I had to delve in and make shortbread for the first time too. As someone who does not like shortbread unless it’s millionaires, I’ve never had the need to make it. The shortbread is quite possibly the easiest thing to make ever, and I am kicking myself for not making it sooner; as I quite like it…
The next step was me thinking I could make microwave ganache! Ha! How wrong was I, simple slabs of Bournville chocolate melted atop of the caramel works just perfectly.
The moral of this story is that I was somewhat intimidated by elements of baking that I had weirdly never done before, but I shouldn’t have been. A little faith, drive and reading recipes (something my year 9’s can’t do) and everything will come up millhouse. Vegan millionaires shortbread is coming right up.
Equipment for Vegan Millionaires Shortbread:
- Brownie tin
- Wooden spoon
- Microwave proof bowl
super easy and delicious vegan millionaires shortbread.
- 300 g Plain flour
- 200 g Butter
- 100 g Caster sugar
- 2 Tins Coconut condensed milk
- 2 Bars Dark chocolate
Preheat your oven to 150C
In a bowl, cream together the sugar and butter.
Add in the flour and mix until a dough is formed.
Press the dough into the bottom of your tin, pierce with a fork all over and bake for 20 minutes until just set.
Whilst the shortbread is boiling, empty the tins of condensed milk into a saucepan, heat on medium heat, stirring almost constantly, until it reduces and becomes a darker, caramel colour.
Pour the caramel over the shortbread (doesn’t matter if the shortbread is warm!) and leave to set.
Melt the chocolate over the set caramel and stick in the fridge to set.
Once every element is set, use a sharp chefs knife to cut into pieces.